Cookies & Candy

Toffee Squares

Summary

Yield
72 Squares
SourceCarol Kirsch (1982)
Prep time
30 minutes
Cooking time
20 minutes
Total time
50 minutes

Ingredients

1 c
butter
1 c
brown sugar, packed
1
yolk (egg! )
1 t
vanilla
1⁄4 t
salt
2 c
sifted flour
1⁄2 lb
sweet chocolate, melted
1⁄2 c
chopped nuts

Instructions

Cream butter. Add sugar gradually. Blend in egg yolk, vanilla, salt and flour. Spread in a greased 15 x 10 x 1-inch pan, or in a rectangle about 10 x 15 inches on a greased cookie sheet. Bake at 350° for about 20 minutes. Spread while hot with melted chocolate. Sprinkle with chopped nuts. Cool. Cut into small squares. Makes about 6 dozen. 

Caramel Sticks

Summary

Yield
1 Pan
SourceMiss Lynn LeMaster (1970)
Prep time
15 minutes
Cooking time
35 minutes
Total time
50 minutes

Ingredients

1⁄2 c
margarine or butter, melted (1 stick)
2
eggs
2 c
light brown sugar (1 box)
1 1⁄2 c
flour
1⁄2 t
baking powder
1 c
nuts (broken pecans)

Instructions

Cream sugar and eggs together. Add melted butter, then nuts. Add flour, salt and baking powder, sifted together. Spread on greased cookie pan approximately 13 x 9 x 1-inch deep. If too thick, wet spoon with milk and spread. Bake at 325° about 35 minutes, or until well done. 

Leckerli

Summary

Yield
30 Cookies
SourceMrs. Craighead (1970)
Prep time
12 hours, 30 minutes
Cooking time
10 minutes
Total time
12 hours, 40 minutes

Ingredients

3 c
ground almonds
3 c
confectioners' sugar
1 c
flour
2
eggs
 
Juice of 1 lemon
 
Ground rind of lemon
 
rasberry jam

Instructions

Mix together and divide into 6 parts. Roll one part thin on board sprinkled with confectioners’ sugar. Spread with raspberry jam. Roll out another part of dough and cover over jam. Cut into squares. Repeat this two or more times, until dough is used. Place squares on cookie sheets and let dry overnight. Bake cookies 10 minutes at 350°. 

Walnut Butter Delights or Hungarian Crescents

Summary

Yield
100 Cookies
SourceMrs. Schweikart (1970)
Prep time
12 hours, 30 minutes
Cooking time
25 minutes
Total time
12 hours, 55 minutes

Ingredients

2 c
flour (less 1 T.)
1 t
sugar
1⁄2 t
salt
1 c
sweet butter, unsalted
1⁄2 t
vanilla
6
egg yolks, beaten well
6
egg whites
2 c
walnut meats, ground very fine
1⁄4 c
powdered sugar

Instructions

Sift and measure flour. Sift with sugar and salt into bowl. Cut in butter until mixture looks like corn meal. A pastry blender is just right for this. Stir in vanilla and egg yolks. Knead for a few minutes, being careful not to use any extra flour. Use 1 tablespoon flour for this purpose. Cut dough into 100 pieces; these are shaped into marble-sized balls. Place in single layers on waxed paper-lined pan. Cover with more waxed paper. Refrigerate overnight.

At this time, you can make the walnut filling: Combine egg whites and powdered sugar. Add the ground nuts to egg mixture. Beat vigorously for about 5 minutes. Place filling in refrigerator.

Remove only 5 balls of dough from refrigerator at one time. Roll these out paper thin, using as little flour as possible. Place a level teaspoon of filling in center. Enclose by loosely overlapping 2 sides. Secure ends with a light twist. Place 1/2 inch apart on ungreased cookie sheet. Bake at 350° for 20 to 25 minutes, or until lightly browned. Remove carefully. Cool and sprinkle with powdered sugar. 

Pumpkin Cookies with Penuche Frosting

Summary

Yield
78 Cookies
SourceJanet Shaw (2002)
Prep time
30 minutes
Cooking time
12 minutes
Total time
42 minutes

Ingredients

1 c
butter or margarine (plus 3 T. for frosting)
1 c
light brown sugar (divided)
1⁄2 c
granulated sugar
1 c
pumpkin
1
egg
1 t
vanilla
2 c
flour
1 t
soda
1 t
cinnamon
1⁄2 t
salt
1 c
nuts, chopped
3 T
butter
1⁄4 c
milk
 
powdered sugar

Instructions

Preheat oven to 350°. Cream 1 cup butter, 1/2 cup brown sugar and 1/2 cup granulated sugar together. Add pumpkin, egg and vanilla. Mix well. Add sifted dry ingredients; blend well. Add nuts. Drop by teaspoon on ungreased cookie sheets. Bake 10 to 12 minutes. Cool. Frost with Penuche Frosting (instructions follow). Yield: 6 1/2 dozen cookies. 

Penuche Frosting: Combine 2 tablespoons butter and 1/2 cup brown sugar in saucepan. Bring to a boil. Cook and stir 1 minute, or until slightly thickened. Cool slightly and add milk and beat until smooth. Add enough powdered sugar for spreading consistency; 2 cups. 

Key Lime Cookies

Summary

Yield
80 Cookies
SourceNancy Alonzo (2000)
Prep time
30 minutes
Cooking time
12 minutes
Total time
42 minutes

Ingredients

1⁄2 c
butter or margarine, softened
1 c
granulated sugar
1
egg
1 T
lime juice (Key lime juice is good)
4 dr
lime oil*
2 c
flour
1⁄4 t
baking powder
1⁄4 t
salt
 
confectioners' sugar

Instructions

In a mixing bowl, cream butter and sugar until light and fluffy. Beat in egg, then add lime juice and lime oil, beating well. Add flour, baking powder and salt and mix only until combined. Cover and refrigerate dough about 1 hour. Using 1 level teaspoon of dough for each cookie, roll dough into balls in the palms of your hands. Lightly flatten the balls into round disks about 1 1/4 inches in diameter. Place cookies on lightly greased cookie sheets about 1 inch apart. Bake at 350° for 10 to 12 minutes, or until the cookies just begin to brown on the bottom. Meanwhile, put confectioners’ sugar into a shallow dish, such as a pie pan. Let cookies stand 1 minute after removing them from the oven. Loosen with a spatula and place the warm cookies in the dish with confectioners’ sugar, turning to coat both sides. Place cookies on wire racks to cool completely. Store in an airtight container. Makes about 80 cookies. 

Notes

*Lime oil is available around Columbus, Ohio, at Columbus Cake Craft, 5436 Cleveland Ave. or at Happy Hostess House, 2892 Johnstown Road. 

Orange Cookies

Summary

Yield
36 Cookies
SourceMildred Tuttle (1978)
Prep time
2 hours, 30 minutes
Cooking time
10 minutes
Total time
2 hours, 40 minutes

Ingredients

1 c
butter or margarine, softened
2 c
confectioners' sugar (divided)
1 1⁄4 c
flour
3⁄4 c
cornstarch
3 T
orange juice
1 t
orange peel (opt.)

Instructions

Combine butter and 1/2 cup sugar until fluffy. Beat in flour and cornstarch until well mixed. Wrap and refrigerate at least 2 hours. Preheat oven to 325°. Roll dough in 1-inch balls. Place on ungreased sheet. Bake 8 to 10 minutes. Firm by golden. Cool and remove to a rack. In small bowl, mix remaining 1 1/2 cups sugar and 3 tablespoons orange juice. Makes 1 cup glaze. Place wax paper under rack and spoon on glaze. Let dry. These freeze well. 3 dozen. 

Iced Orange Cookies

Summary

Yield
72 Cookies
SourceDot Schweikart (1972)
Prep time
30 minutes
Cooking time
12 minutes
Total time
42 minutes

Ingredients

2 c
sugar
1 c
butter or margarine
1 c
sour cream
1 t
soda (mix soda into the sour cream)
2
eggs
3 1⁄2 c
flour, sifted
1 t
baking powder
 
Juice and rind of 1 orange (about 1/2 c.)

Instructions

Cream together sugar, butter, sour cream, soda and eggs. Sift flour with baking powder. Mix together creamed mixture and flour. Add orange juice and rind. Bake at 350° for about 10 or 12 minutes. (Bake a test cookie to determine the correct time.) Use greased cookie sheet. Icing: Mix juice of 1 lemon with powdered sugar to a spreading consistency. Apply while cookies are still warm from the oven. For decoration, sprinkle a little orange rind over icing. Yields 6 dozen cookies. 

Orange Iced Carrot Cake

Summary

Yield
36 Cookies
SourceDot Schweikart (1980)
Prep time
30 minutes
Cooking time
10 minutes
Total time
40 minutes

Ingredients

1 c
mashed cooked carrots (about 4 med. )
3⁄4 c
sugar
1 c
shortening
2
eggs
2 c
all-purpose flour
2 t
baking powder
1⁄2 t
salt
1 1⁄2 c
powdered sugar
1⁄6 c
softened butter
1 T
orange juice (can use up to 2 T.)
1 t
grated orange peel (opt.)

Instructions

Mix carrots, sugar, shortening and eggs. (Use electric mixer.) Sift dry ingredients together. Stir dry ingredients into carrot, sugar, shortening and egg mixture. Bake 2 inches apart on ungreased cookie sheets about 8 to 10 minutes.

Frost with orange butter frosting made from powdered sugar, butter, orange juice and grated orange peel if desired.

Carrot Spice Cookies

Summary

Yield
48 Cookies
SourceLinda Stoops (1995)
Prep time
30 minutes
Cooking time
12 minutes
Total time
42 minutes

Ingredients

1 c
butter or margarine (no vegetable spread!)
1 c
brown sugar
1 c
white granulated sugar
2
eggs
4 T
milk
3 c
all-purpose flour
2 c
cleaned (scraped) grated carrots (or 4 med. ones)
1 1⁄4 t
baking soda
3⁄4 t
cinnamon
3⁄4 t
nutmeg
1⁄2 t
cloves
1⁄2 t
salt
1 1⁄2 c
raisins and/or 1 c. chopped nuts (opt.)

Instructions

Soften butter/margarine and mix with sugar. Add eggs and milk. Blend flour, salt and spices and add to liquid mixture. Stir in carrots and optional ingredients. Drop by spoonfuls onto cookie sheets. Bake at 350° for 10 to 12 minutes, or until edges are slightly browned and the center looks dry. Allow to cool a minute before removing from cookie sheet. Makes approximately 4 dozen. 

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